Cooker Units

Integrated Process Stages

• Preparation: Ingredients are precisely dosed and mixed in the preparation tank based on the selected recipe. Accurate liquid and powder dosing is achieved via load cells or flowmeters, ensuring consistent batch quality.

• Cooking: The mixture is transferred to a pressurised cooking chamber, where both temperature and Brix levels are continuously monitored. Cooking under vacuum allows low-temperature processing, preserving the natural colour, flavour, and aroma of the product.

• Holding & Cooling: Once the desired consistency is reached, the product is transferred to the holding/cooling section. A scraped surface heat exchanger may be included to accelerate cooling. Final product is then moved to storage at the required temperature.

Key Features

• Suitable for viscous and heat-sensitive products

• EHEDG-compliant hygienic design and manufacturing

• Custom configurations and layouts based on process requirements

• Optional premixing unit to reduce batch cycle time

• Variety of mixer types including paddle, anchor, gate, scrapper, and high-shear

• Optional aeration unit for producing soft, airy textures

• Continuous Brix monitoring with integrated sensor

• Accurate control of vacuum, temperature, and mixing for consistent results

• Fully automated PLC system with user-friendly HMI

• Recipe management and open-source software with remote access capability

• Efficient Alfa Laval vacuum condensation system for energy savings

• Fully CIP-able with integrated CIP routines

• PED-certified design

Batch or Continuous Operation

Gemak Cooker Units can be tailored for both batch and continuous production, allowing maximum flexibility in manufacturing setups.

Applications

• Jam, marmalade, and fruit preparations

• Caramel and invert syrup

• Marshmallow and aerated sweets

• Sauces, creams, puddings, and mayonnaise

• Dairy-based desserts and spreads

• Bakery fillings and cake components